Pumpkin Cream Cheese Muffins with Cinnamon Streusel

Pumpkin Muffins 2

As soon as Fall hits, my instant reaction is to “Pumpkin Spice All the Things!!!”  From candles to muffins to decorations to coffee, pumpkins take over in a short-lived reign of glory.  My very favorite Pumpkin Thing is these Pumpkin Spice Cookies with Cream Cheese Frosting, but we can’t stop there!  Must pumpkin spice ALL the things!  So let’s move from cookies to muffins.

These Pumpkin Cream Cheese muffins were inspired by this recipe.  It always makes me scratch my head when people review recipes and say “It’s great!  I made the following changes:” and proceed to detail how they changed so many things that what once was Chicken Cordon Bleu has somehow morphed into Beef Wellington (but it turned out great!)  Heh.  So here is my version!

These are deliciously Fall-like, not-too-sweet, dense and moist muffins.  And, as you can see in the picture, they have lovely domed tops.  I learned recently that the secret to baking muffins or cupcakes with high tops is to bake them for the first 5-8 minutes at a temperature from 400-425 degrees, which causes a burst of steam that lifts the tops of the muffins!  Then, reduce the temperature for the remainder of the baking time.  For more details, see here.

Pumpkin Cream Cheese Muffins

Cream Cheese Filling:

  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons brown sugar

Streusel Topping:

  • 4  tablespoons flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon cinnamon
  • 5 tablespoons cold butter

Muffins:

  • 2 1/2 cups flour
  • 1 1/2  cups white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract

Directions:

Preheat oven to 400 degrees.  Place paper muffin liners in 24 muffin tins and set aside.

Cream Cheese Filling: Beat cream cheese until soft and completely smooth.  Add egg, vanilla and brown sugar; beat until smooth.  Place in refrigerator.

Cream Cheese

Cream Cheese Filling

Streusel Topping: Mix flour, sugar, and cinnamon.  Add COLD butter and cut together with pastry cutter or fork until crumbly.  Place in refrigerator.

Streusel

Streusel Topping

Muffin Batter: Mix together flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt.  Add eggs, pumpkin, canola oil and vanilla; beat together until smooth.

Fill cups with pumpkin mixture until they’re about 1/2 full.  Add 1/2 to 1 tablespoon of the cream cheese filling in the middle of the batter.  Sprinkle on 1 teaspoon of the streusel topping.

Topped with cream cheese and sprinkled with streusel

Topped with cream cheese and sprinkled with streusel

For domed muffins: Bake at 400 degrees for 8 minutes, then decrease oven temperature to 375 and bake an additional 15 minutes.  Makes 22-24 regular sized muffins.

Look at those lovely domed tops!

Look at those lovely domed tops!

And the final step: pour yourself a lovely cup of coffee and enjoy!  What is your favorite pumpkin recipe?  Please comment below!

Advertisements

One thought on “Pumpkin Cream Cheese Muffins with Cinnamon Streusel

Thank you for stopping by! The best compliment you can give me is a comment, share, or pin!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s